Archive for December, 2015|Monthly archive page

So I have been to Canada a few times in my life and I have never had Poutine but it sounds good. It is like disco fries, another dish that I have never had, on drugs because it has cheese ( Yeah I know I’m from Jersey). Everything is better with cheese which is why I don’t think I will ever become a vegan. God would have to make me lactose intolerant for me to become vegan, so my hat is off to those who volunteer to live that life. I think I will make this dish the next time I go to Redbox and get some chic flix. Viva la Canada!

Okay, so I just have to say that while I’m calling this a “classic poutine”, I should point out that it is just probably as classic a poutine that a vegetarian can make. The traditional recipe, of course, calls for a meat based gravy, but doing that would defeat the purpose of my blog. My recipe still contains a rich, delicious vegetable broth gravy, double cooked crispy fries and quintessential cheese curds.

Like this:

Spice and everything nice, this is a good Saturday night meal to Netflix and chill with. If you like Tex-Mex and stuffed peppers, this totally exciting use for one of my favorite soy products will satisfy both cravings.

Side note: the author of this blog is funny. Follow her for good food and a good laugh.

That’s why this post is a day late. I spent my Sunday evening in the ER tending to my filleted finger.

You know the metal cans with the pull-tab top? Well, I was pulling & it was stuck. I moved the can over to the sink to tug harder, thinking juices are going to splatter on me. All of a sudden, something splatters all right – my blood! I cut a hunk of my pinky out & had to stare at my finger for a good minute to make sure the top half wasn’t hanging on for dear life. I wake Garr up from his nap & we go to the ER & they are like ohhh you need a tetanus shot I am like ohhh wonderful. Then they poured some fiery acid onto my open wound &…

Like this:

Do you want your Christmas menu to taste different from your Thanksgiving menu? Try adding a new side dish that doesn’t stray too far from what you know. This cauliflower mash is a perfect example! It looks like mashed potatoes but is much more sophisticated. With the use of vegan or goat dairy, your guests will be sure to remember this dish for holidays to come.

As the vanguard vegetable in the paleo and low-carb movement, cauliflower has transformed, Cinderella-like, from the last thing eaten on the plate (if at all) to being clamoured for – whole, roasted and burnished with spice. The centrepiece of the meal.

I started hearing about cauliflower as a carb sub back in 2011, but kind of ignored it. I just thought “why?” Why ditch mashed potatoes? Just give yourself less…I also thought, how can a whole roasted cauliflower – however herb-bedecked and dripping in tahini sauce – be a main meal, especially if you have growing children? I didn’t get it. I still don’t get it. At least not for these uses.